Grilled Halibut with Olive Bagna Cauda

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Sauce:

1/4 cup olive oil

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons anchovy paste 

2 cloves garlic, smashed and peeled 

1/3 cup pitted mixed olives, chopped

1/4 cup teardrop tomatoes, halved 

2 tablespoons chopped fresh Italian parsley

Fish:

Four 6-ounce skinless halibut fillets

1 teaspoon kosher salt 

2 teaspoons olive oil